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  1. C

    Low attenuation

    I checked with hydrometer and refractometer. It's been steady at 68 throughout fermentation. I'll let it ride another week. Just my concern is lack of krausen so early, dosnt seem to be fermenting at all anymore
  2. C

    Low attenuation

    Thanks for ur help
  3. C

    Low attenuation

    Haven't investigated water
  4. C

    Low attenuation

    Yes did an iodine test, mashed for 1 hr. I raised the temp and tried to rouse the yeast on day 5, I even re pitched some yeast. I've been ag brewing for around a year, done maybe 20 batches, maybe the temp was a fit higher, used a different thermometer than usual. I had another beer stop at...
  5. C

    Low attenuation

    Yes to both. Checked on refractometer as well. Thanks for checking on beersmith.
  6. C

    Low attenuation

    Hello, need some help possibly, I Brewer this, and it seems to be stuck at 1.020. Wanted to get down to 1.012 ish. I made a 1 liter starter with wyeast British ale yeast. Wondering if it's to much speaciality malt... Mashed at 154 farenhight. Been ferment in for over a week, krausen dropped on...
  7. C

    Historical Beer: Roggenbier Rocky Top Roggenbier

    Was it from a keg??
  8. C

    Strong Bitter Bit R Done - 2014 Gold Metal ESB

    I just racked this into secondary. I made a change, used carafoam and biscuit instead of Munich. And williamette and centennial. The sample tasted great!!! Just wondering your og and fg on your batch???
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